Serves 4
1kg smoked fish e.g gemfish or blue cod
2 avocados
6 large feijoas
1 cup Vietnamese mint leaves, loosely packed (or substitute with English mint)
Flaky sea salt and freshly ground black pepper
Juice of two lemons
2 Tbs extra virgin olive oil
1 Remove the skin and bones from the fish then break the flesh into bite-sized pieces. Put into a large bowl.
2 Halve, peel and stone the avocados then slice. Add to the bowl.
3 Peel and slice the feijoas and add with the mint, seasoning, lemon juice and olive oil.
4 Using your hands, very gently turn the ingredients to ensure they are evenly mixed and then plate.
<i>Amanda Laird:</i> Smoked fish salad with feijoas and Vietnamese mint
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